Dickie Brennan's Steakhouse Restaurant Review

: In the midst of the hustle and bustle of the French Quarter, Dickie Brennan’s pays homage to those warmly lit, leather-enhanced steakhouses of bygone days. Intimate dining rooms compose a complex of wood-paneled, brass-accented chambers ensconced in subterranean spaces. Guests dine as if it were still 1960, with icy old martinis; thick, juicy steaks; and desserts. Naturally, the house specialties involve charbroiled Prime beef, lightly brushed with butter and delicately seasoned, with options ranging from an eight-ounce filet to a mammoth pound-and-a-half porterhouse. They pair easily with a big red from the intriguingly stocked wine cellar. Signature Pontalba potatoes, roasted and sautéed with garlic, tasso ham, mushrooms and onions, make a fine plate-mate for the meat. A few seafood dishes, such as garlic-crusted Gulf fish, also are available. Sweet indulgences offering broad appeal include bananas Foster bread pudding with house-made vanilla ice cream.